Beta-Carotene is used as a nutritional enhancer and food colorant. It can be used in various foods and used in moderation according to production needs.
Beta-Carotene can be used as an edible orange pigment; a nutritional fortifier. Mainly used in margarine, noodles, cakes, beverages and health foods.
Beta-Carotene can be used as a nutritional supplement and pigment. It can be used in cream and puffed foods with a maximum usage of 0.2g/kg. It is widely used as a yellow pigment instead of an oil-soluble tar pigment, such as cream, cheese, mayonnaise, etc., which are originally contained in carotene, and is widely used in other edible fats, margarines, shortenings, pastries, breads, and the like. When used in oily foods, it is often dissolved in edible oils or suspensions such as cottonseed oil (content 30%). After dilution, even if used, it can prevent the oxidation of β-carotene. An antioxidant such as α-tocopherol, stearyl ascorbate or BHA is generally added. It is used in a small amount of pigment, such as 1.37 mg/kg for margarine. It can be used in combination with vitamin C in juice to improve stability.
Use of Beta-Carotene
